"Chausson a la Volaille"
During this time I've been taken classes of French cuisine and I just learned this recipe last week. To my surprise, Chaussons are very similar to Empanadas Argentinas / Argentine Stuffed Pastry-in Spanish. There are a few differences between Chausson and Empanadas, like the type of dough, the filling and the technique to seal the dough. Preparing and learning how to make this dish was absolutely more than fun.
Chaussons are "Delicious" quick and easy to do. So if you want to impress someone but don't want to spend a lot of time in the kitchen, I urge you to try these Chausson. They are Impossible to resist!
Chausson a la Volaille
Makes 13-14
5 Flaky puff pastry sheets
Makes 13-14
5 Flaky puff pastry sheets
1 Chicken breast-size of your palm -
6 medium mushrooms
1 medium onion
150 gr / 7 ounces Spinach leaves
50 ml / 1/4 C. white wine
150 ml / 4 ounces fresh cream
¼ C. vegetable stock
¼ C. Parmesan cheese (grated)
¼ C. sunflower oil
20 g / 1 1/2 Tbsp butter
Salt,to taste
Pepper,to taste
Ground nutmeg,to taste
Preparation:
Cut chicken breast into small pieces. Then chop onion and mushrooms. Set aside. In a large frying pan add the sunflower oil and butter. When the butter is melted add the onion and cook until golden brown color. Add the chicken and cook until golden brown. Then add the mushrooms, spinach leaves, vegetable stock, wine, salt, pepper and ground nutmeg. Reduce heat and cook until all liquid are absorbed, stirring occasionally to Prevent sticking. Add the cream, mix the Parmesan cheese and cook for about 2-3 more minutes. Transfer to a bowl or plate. Refrigerate until cold.
Using an upturned round 15 cm / 6 inch plate as a guide, cut a large round from each sheet of pastry. Divide mixture among center of rounds (about 1-1 ½ Tbsp each). To seal pastry, you'll need a small glass of water. Moist The Edge on the top half of the round with a little water on your finger. Fold over into little semi-circles, and pinch a frill along the pastry to seal. Beat the egg yolk and lightly brush the top of each chausson.Sprinkle with sesame seeds. Cook in a hot oven 200 C / 390 F for about 20-25 minutes or until golden brown. You can serve these Chaussons with salad on the side.
6 medium mushrooms
1 medium onion
150 gr / 7 ounces Spinach leaves
50 ml / 1/4 C. white wine
150 ml / 4 ounces fresh cream
¼ C. vegetable stock
¼ C. Parmesan cheese (grated)
¼ C. sunflower oil
20 g / 1 1/2 Tbsp butter
Salt,to taste
Pepper,to taste
Ground nutmeg,to taste
Preparation:
Cut chicken breast into small pieces. Then chop onion and mushrooms. Set aside. In a large frying pan add the sunflower oil and butter. When the butter is melted add the onion and cook until golden brown color. Add the chicken and cook until golden brown. Then add the mushrooms, spinach leaves, vegetable stock, wine, salt, pepper and ground nutmeg. Reduce heat and cook until all liquid are absorbed, stirring occasionally to Prevent sticking. Add the cream, mix the Parmesan cheese and cook for about 2-3 more minutes. Transfer to a bowl or plate. Refrigerate until cold.
Using an upturned round 15 cm / 6 inch plate as a guide, cut a large round from each sheet of pastry. Divide mixture among center of rounds (about 1-1 ½ Tbsp each). To seal pastry, you'll need a small glass of water. Moist The Edge on the top half of the round with a little water on your finger. Fold over into little semi-circles, and pinch a frill along the pastry to seal. Beat the egg yolk and lightly brush the top of each chausson.Sprinkle with sesame seeds. Cook in a hot oven 200 C / 390 F for about 20-25 minutes or until golden brown. You can serve these Chaussons with salad on the side.
Those chaussons look so yummy! A great filling.
ReplyDeleteCheers,
Rosa